The article published by Food Packaging and Shelf Life (Elsevier) reports the results of a study conducted by Innovhub SSI in collaboration with the University of Udine and the Marche Polytechnic University for the validation of an accelerated aging test procedure for estimating the shelf-life of extra virgin olive oil.
The shelf‐life (SL) estimation of extra virgin olive oil is a timely concern for food producers not only to comply with EU regulations throughout the whole product life cycle, but also to maintain consumer trust in the producers. The application of accelerated shelf-life testing (ASLT) procedures could allow to speed up the process. In this study, three fresh made extra virgin olive oils having increased total polyphenol content (156, 273 and 507 mg/kg) were stored at increasing temperatures (25, 40, 50 and 60 °C) in the dark in glass containers under reduced oxygen content to simulate market storage. The changes of K270 and % of pyropheophytin a (PPP) were found to be the best indicators to monitor product behaviour during storage. The rate constants of the changes of K270 and %PPP over time showed a temperature dependence that can be described with the Arrhenius model with activation energies (Ea) in the range of 49–65 kJ/mol and 115–122 kJ/mol for K270 and %PPP, respectively. These values confirmed the significant higher susceptibility of the parameter %PPP to temperature changes during storage, as also demonstrated by the estimated shelf-life values and relevant confidence intervals. Interestingly, the initial quality characteristics of the oils and especially the polyphenols content did not affect the temperature dependence of the rate constants of these indexes. It was concluded that %PPP could be used as a “rapid alert” indicator of the product performance on the market and K270 as an indicator for computing the compulsory value of “best before” date.
- Sonia Calligaris - Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine
- Paolo Lucci - Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche
- Andrea Milani - Innovhub SSI
- Pierangela Rovellini - Innovhub SSI
- Corrado Lagazio - Dipartimento di Economia, Università di Genova
- Lanfranco Conte - Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine
- Maria Cristina Nicoli - Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine
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